Smoked Fish Spinach Mini Quiche
- 4
- 32
- 60min
- 60min
A perfect party snack for Christmas and New Year parties.
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Marinate Basa fish fillet pieces with all marination ingredients & refrigerate for at least 30 min.
Step 2 :
Tart dough preparation:
Take maida in a mixing bowl, add chilled salted butter & honey, and mix together until bread crumbs texture. Add water gradually & knead until stiff dough. Cover the dough with a Cling wrap & refrigerate for a minimum of 30 min.
Step 3 :
Filling preparation:
Heat Olive oil or white oil in a pan, add sliced Spring onion bulbs then add fresh Jalapenos fry until translucent. Add chopped spinach, chopped red, and yellow bell peppers, capsicum, mushrooms & sweet corn, chilli flakes, and dried Oregano sautee on high heat for 2 min or until all water is absorbed completely. Sprinkle some salt & mix. Take out the Spinach mixture & allow it to cool.
Step 4 :
Egg mixture preparation:
Beat 1 whole Egg in a bowl, add fresh cream, a pinch of salt & crushed black pepper. Now mix the prepared Spinach mixture with the Egg mixture. Mix together properly & set aside.
Step 5 :
Smokey fish preparation: Heat 1 tbsp olive oil or white oil in a pan, add marinated fish fillets grill both sides properly until golden brown & crisp.
Step 6 :
Burn a piece of Charcoal on a direct flame. Place the burning charcoal into a small bowl & keep in the grilled fish pan. Add a few drops of ghee to the burning charcoal for creating smoke & immediately cover the pan. Keep it on standing time for 5 min. This process gives a delicious smokey flavour to fish pieces.
Step 7 :
After that remove the charcoal katori from the pan & cut the Grilled fish into small pieces. Take out & keep aside.
Step 8 :
Tart or Quiche pastry preparation:
Grease all Tart shells or quiche moulds with some butter. Take out the rested quiche dough from the refrigerator. Knead slightly. Roll out the dough on a kitchen mat or kitchen platform & make a large circle. The thickness of the circle should be 6 mm or ¹/4 inch. Cut out circles about 1 inch(2.5cm) larger than tart shells or quiche moulds. By pressing down, fit the circle into the greased quiche mould. Continue to fit the dough in moulds. Then trim the edges with a sharp knife. Now cover the prepared moulds with a Cling wrap & refrigerate for a minimum of 30 min.
Step 9 :
Remove the prepared moulds from the refrigerator. Sprinkle a little of cornflour in the bottom of each pastry shell & distribute with a brush. For each pastry add the grated processed cheese first on the bottom. Then fill 2 tbsp of prepared egg & spinach mixture into each pastry shell. Top with smoked grilled fish pieces then fill it again with 1 tbsp of prepared egg spinach mixture & some chilli flakes on top.
Step 10 :
Arrange all prepared Tart shells into a baking tray & place them into a pre-heated Oven. Bake at 170°c temperature for 30 min. After that sprinkle, some grated processed cheese on top & then increase the temperature & bake at 190°c temperature for 15 min or until the pastry is golden brown.
Step 11 :
Allow to cool slightly, remove from moulds & serve immediately.
Shop Ingredients
Smoked Fish Spinach Mini Quiche
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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